No Bake Pumpkin Cheesecake

1 (8 oz) cream cheese, room temperature
1 cup canned pumpkin pie mix (not canned pumpkin!)
1/4 cup sugar
2 cups Cool Whip
1 (9 inch) graham cracker crust

Mix cream cheese, pumpkin pie mix and sugar until smooth.  Fold in Cool Whip.  Pour into crust. Refrigerate 2 hours before serving.

Thanks to Food.com for this recipe!